Powdered-molasses food and process of producing the same.



LA FAYETTE MYERS & A. GARRICK.

POWDERED MoLAssEg rooD AND PROCESS 0F PRODUCING THE SAME.

APPLIOATIQN FILED AUG.5,1912.

Patented June 24, 1913.

All!

LA YF...Yllil'1".lE MYERS AND ARTHUR A. CARRICK, OF GLENDALE, ARIZONA.

PGWLERED-MOLASSES F001) AND PROCESS OF PRODUCING THE SAM.

To all 'wfiom it may concern Be it known that we, LA llxrrfrru MYERS and ARTHUR A. (lannion, citizens of the United States, and residents ot' Glendale, in thecounty of Maricopa and State of Arizona, have invented a new and useful linprovement in Powdered-Holasses Food and Processes of Producing the Same, of which the following is a specification.

Our invention relates to a process of re ducing molasses to a powdered foi-in and consists in the various steps hereinafter specified.

An object of our invention is to provide a powdered .molasses and a process `for producing.,Y the saine., which will serve as a suitable food tor stock by the addition ot water.

A further obiect ot our invention is to provide a process for {n'odui'fin' :l powdered molasses which may be easily handled and transported and which will keep indotiniiely until such a time as it is desired to again bring it to a liquid state by the addition of water to he used in feeding cattle.

Other objects and advantages will appear in the follow-ing specification. and thc novel features of the invention will he par ticularly pointed out in the appendedclaiins.

Qur invention is illustrated in the acc-our panying. drawing which is a diagrammatic View of a certain apparatus used in the process.

It Will be understood that this View for purposes ot' illustration only and that any suitable apparatus might bc used without departing from the spirit and scope of the invention.

In carryingf out our process, we malle use of molasses or" any kind, as for instance that obtained from beets, cane., sorghum. or corn. This may be either the standard, commercial. or refuse molasses. Neither is it essential that the molasses shall have been obtained by any particular heat, as our process works equally .wellwith molasses obtained by direct heat, steam, electricity, or the steam and vacuum process.

The apparatus, by means of which the liquid molasses is obtained which forms the hase from which we ohtain the tinal product, may be either open kettles, vacuum pans, or closed k/ttles.

In the drawing, denote a kettle or pan in Which the liquid molasses. which forms the base material from which the iinal 'product is im.i.de,isboiled. Either before or after Specification of Letters Patent.

Application filed ngust 5, 15H2.

Patented June 24, 19,13.

serra No. 713,3e3.

the boilingI process, sutlicient tallow, cottonsced oil, grease, or oil of any other `suitable substance necessary to obtain a brittle prodduct is added lo the liquid molasses. The entire mass is then boiled down toa density of about 95 degrees Brin. The hot liquid is then conveyed in any suitable Vmanner to yats such those sho-wn at B and C the inside of which is .coated with tallow, oil, or grease of any other suitable substance that will keep the mass from adhering to the surface of the vat. These vats are artificially cooled, either by water jackets b and c as shown in the drawing, or in any other suitable manner. lfVhen the mass has had time to cool, it is taken from the vals B and C and broken up into pieces ot smallsize. Powdered starch is then added to the small pieces tor the purpose of taking up all excess moisture. After beingl treated with the starch, the small pieces are then conveyed to a reducing machine D and there ground, rolled, or milled so as to get the mass -into a powdered or ground form. From thence, the mass is conveyed to a mixer, such as that shown atll and is vthoroughly mixed. During this mixing, sutlicient starch is added to keep the product in ay dry condition. This product is then packed in boxes, barrels, or cartons and is ready for the market.

By the process described, a superior stock food is produced which maybe kept indefinitely, which 'is easy to transport, and which may he readily made into a liquid condition for feeding cattle or other stoel; bythe mere addition of water.

lVe claim:-

l. The herein described food product which consists of a dry powdered molasses food having a molasses base mixed with an oleaginous substance which congeals at ordinary teinperatures, and powdered starch.

2. The herein described food product which consists of a dry powder having as a congeals at ordinary teinperiitures, and powdered starch. f

3. The herein cescribcd process for pfodueing powdered molasses toed, which conin adding' to liquid molasses an olwzginous substance which congeals at ordinary temperatures boiling` the mixture, cooling the boiled mixure. breakinrgr the cooled mixture up into small particles, adding a' moisture absorbing agent: and subsequently re'- base molasses mixed with a. `grease which ducing the mixture to a'tinely divided State. Y

4. The herein described process for proing Starch and subsequently reducing lie dueing powdered molasses food which conmixture to a inely divided state. Sists in adding to liquid molasses a grease LA FAYETTE MYERS. which congeals at ordinary temperatures, ARTHUR A. CAR-RICK.

boiling the mixture, cooling the boiled mix- Witnesses: ture so as to congeal the mass, breaking the Clins. A.. Cormxorrif. congealed mass up mto small particles, add- J. W'. RoBiNsoN. 

